1-First, beat the butter and sugars until creamy, then mix in the egg and vanilla. This creates a fluffy base for your dough.

2-Next, whisk the dry ingredients separately flour, cornstarch, baking soda, and salt and gradually combine them with the wet mixture.

3-Once combined, fold in the white chocolate chips and dried cranberries to add bursts of flavor. Chill the dough for at least 1 hour to prevent spreading and improve texture.

4-After chilling, preheat the oven to 350°F (175°C). Scoop 1.5 tablespoons of dough into balls, spacing them 3 inches apart on parchment-lined baking sheets. Bake for 11-12 minutes until the edges are lightly browned.

5-Finally, cool the cookies on the sheets for 5 minutes before transferring to a wire rack. Optionally, press extra chips and cranberries into the warm cookies for a festive look. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats to prevent sticking. Gather all ingredients, adjusting for dietary needs as needed.

6-In a medium bowl, whisk together the all-purpose flour and baking soda to combine the dry ingredients uniformly.

7-In a large bowl, cream the unsalted butter with granulated and brown sugars until light and fluffy, which usually takes 2-3 minutes with an electric mixer. Add eggs one at a time, mixing well after each addition, then incorporate the vanilla extract.

8-Gradually blend in the dry ingredients until just combined, avoiding overmixing to maintain cookie tenderness. Fold in white chocolate chips and dried cranberries gently to distribute them evenly throughout the dough. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for expansion.

9-Bake for 10-12 minutes or until the edges are lightly golden but the centers remain soft. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely. Serve the cookies warm or at room temperature and store leftovers as preferred.